Job Description – Chef de Partie (CDP)
Position: Chef de Partie (CDP)
Department: Kitchen / Culinary
Reports To: Sous Chef / Executive Chef
Industry: Hospitality / Fine Dining
Key Responsibilities
- Prepare and cook food according to the restaurant's standard recipes, presentation guidelines, and quality standards.
- Take responsibility for a specific kitchen section such as Indian, Continental, Asian, Bakery, Garde Manger, Grill, or Pantry.
- Ensure all dishes are prepared and presented consistently in terms of taste, quality, portion, and presentation.
- Manage the daily mise en place and ensure all ingredients are prepared and available before service.
- Monitor food quality, freshness, and proper storage of ingredients.
- Maintain high standards of hygiene, sanitation, and food safety in the assigned section.
- Follow FIFO (First In, First Out) practices and minimize food wastage.
- Coordinate effectively with Commis Chefs and other kitchen team members during service.
- Guide and train junior kitchen staff in preparation, cooking techniques, and kitchen procedures.
- Ensure the assigned kitchen section is properly cleaned and organized before, during, and after service.
- Check stock levels and communicate requirements to the Sous Chef or Chef-in-Charge.
- Follow portion control and standard recipes to maintain food cost.
- Ensure all kitchen equipment and utensils are used safely and maintained properly.
- Assist the Sous Chef and Executive Chef in menu preparation, trials, and special events.
- Handle busy service periods efficiently while maintaining consistency and quality.
- Comply with all company policies, HACCP guidelines, and statutory food safety requirements.
Required Skills & Qualifications
- Diploma/Degree in Hotel Management / Culinary Arts or equivalent qualification.
- 2–4 years of relevant kitchen experience, preferably in a fine-dining restaurant, luxury hotel, or premium hospitality environment.
- Strong knowledge of food preparation and cooking techniques.
- Good understanding of food safety and hygiene standards.
- Ability to work under pressure in a fast-paced kitchen environment.
- Good team-management and communication skills.
- Strong attention to detail and presentation.
- Willingness to work in shifts, weekends, and on public holidays.
- Passion for food, cooking, and maintaining high culinary standards.
Key Competencies
Culinary Skills | Teamwork | Leadership | Food Safety | Time Management | Cost Control | Quality Focus | Communication | Discipline | Attention to Detail
Pay: ₹40,207.94 - ₹45,415.68 per month
Work Location: On the road
